Yields 20 mini tarts
[Tart Shell]
60g cold unsalted butter - cut into small cubes
100g self raising flour
1/4tsp sugar
1/8tsp salt
50ml water
[Custard]*
2 egg yolks
200ml milk
45g sugar
9g cake flour
9g cornstarch
1/4tsp vanilla essence
*Alternatively you can use 80g of Phoon Huat's instant custard powder mixed with 200ml of water.
[Others]
Sugar glaze - sugar and water 1 : 1, microwave till sugar melts
Desired fruits such as strawberry, blueberry, peach, kiwi, grapes, pear, cherry, etc. - cut fruits into appropriate size and/or slices.
[Steps]
Tart: Place flour, sugar, salt and butter in a dish. Knead butter into dry ingredients till mixture resembles breadcrumbs.
Add in water and knead into a smooth dough.
Preheat oven 200degC.
Place dough on a floured surface and roll out to a thickness of 0.5cm. Using a round cookie cutter that is slightly larger in diameter than your mini tart tins, cut out circles and gently press each sheet into the tins, against the sides and the bottom. Trim off any excess dough with a knife. (My tins measured about 4cm and my cookie cutter measures 4.5cm.)
Gather the bits and pieces and knead them together. Re-roll it and continue to cut out circles and repeat step 4 till you have too little dough to form a full circle.
Place a sheet of baking powder into every tin and place baking weights over. This prevents the tart from raising during baking and remains hollow in the center. Dry beans or nuts work as well, I used green beans.
Bake tarts for about 10mins till the edges turn brown.
Remove from oven and allow to cool till tins are safe to touch. Remove tarts from tins using the help of a toothpick and allow to cool completely on a cooling rack.
Custard: Boil milk and vanilla together in a saucepan.
Place yolks, sugar, flour and starch in a mixing bowl. Stir in vanilla-infused milk and mix well.
Pour mixture through a sieve back into the saucepan and place pan over medium heat.
Whisk mixture using a balloon whisk till mixture starts to boil. Pour custard into a tray or bowl, cling wrap and let chill in fridge.
When tarts have completely cooled down, transfer custard into a piping bag fitted with a round or open star tip and pipe custard into tarts.
Place fruits onto custard and brush fruits with sugar glaze to give a glossy finish. Chill till required. Serve chilled.
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